Chilled Spanish Gazpacho
A refreshing cold tomato soup from Andalusia that requires zero cooking and celebrates the peak of summer produce. It is a silky, vibrant blend of ripe tomatoes, cucumber, and peppers that is as nourishing as it is beautiful.
A blended cold Spanish soup made from raw tomatoes, cucumber, peppers, and olive oil served well chilled.
Nutrition per serving
Ingredients
Vegetables
Aromatics
Fat
Acid
Instructions
Chop and Combine Vegetables
Roughly chop all the tomatoes, cucumber, and green pepper and place them into a high-speed blender. Add the garlic cloves, olive oil, sherry vinegar, and a generous pinch of salt.
Blend Until Silky Smooth
Blend on high speed for at least 2 minutes until the mixture is completely smooth and no chunks remain. Taste and adjust salt, vinegar, or olive oil to your preference.
Strain for Extra Silkiness
Pour the blended soup through a fine mesh strainer, pressing the pulp with a spoon to extract all the liquid. This step creates a restaurant-quality smooth texture.
Chill and Serve
Transfer the gazpacho to a sealed container and refrigerate for at least 1 hour until completely cold. Serve in chilled bowls with a drizzle of olive oil and small diced vegetable garnishes on top.
Substitutions
Common mistakes
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